Duck breast with sweet and sour sauce

Ingredients for 4 servings:

• 4 duck breasts with skin
• e.g. salt and pepper
• Paprika powder
• 120 g mushrooms, white or brown
• 120 g bell pepper(s), red
• 120 g pineapple, fresh or canned
• 120 g mango(s), fresh or canned
• 120 g bamboo shoot(s) , can
• 500 ml unsalted chicken stock
• 50 ml apple cider vinegar
• 50 ml soy sauce, dark
• ½ tsp chili flakes
• ½ tsp white pepper
• ½ tsp cinnamon powder
• n. B. Salt
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a quick recipe for festive occasions

Clean the mushrooms and slice if necessary. Wash the bell peppers, remove the skin and core, and cut into small sticks. Peel the pineapple and cut 120g of the flesh into small cubes. Cut the mango open, scoop out the flesh from the skin, and cut 120g into small cubes. Park the ingredients separately. Wash the breast fillets, remove any remaining feathers, pat dry, and score the skin in diamond shapes. Place the breast fillets skin-side down in a cold pan, reduce the heat to 2/3 power, and sear for 5 minutes on each side until well browned. Then place the breast fillets skin-side up on a baking sheet. Place the baking sheet in the oven preheated to 140°C (top/bottom heat) for approximately 10-15 minutes on the middle shelf. Sear the mushrooms and bell pepper strips in the rendered hot duck fat, stirring frequently. As soon as the contents begin to brown, add the pineapple and mango cubes and caramelize. After about 5 minutes, deglaze with stock, soy sauce, and apple cider vinegar, stir in the three spices, and bring to a boil. Before covering the pot, season the sauce with salt. After 5 minutes, stir in the drained bamboo shoots, bring back to a boil, and season with salt again if desired. Thicken the sauce with a sauce thickener if desired. The meat can now be served with the sauce over any type of rice or noodles.